Fall Vegetable Curry

We crave this kind of warm, fragrant, foolproof vegetarian dish on cooler nights. Indian-style curries can seem out of reach for cooks who think they need a pantry’s worth of exotic spices. This dish uses just one, Madras curry powder, which has a bit of a kick from ground dried chiles. You can also substitute 11/2 teaspoons regular curry powder and 1/2 teaspoon ground red pepper. Instead of white basmati rice, we’ve updated the side dish with precooked, microwaveable brown rice, one of our favorite healthy convenience items.